Shrimp & Scallop Provencal Recipe

• 3/4 c. (1 1/2 sticks) butter (clarified)
• 8 lg. cloves garlic, chopped
• 1/2 pound lg. shrimp, shelled & deveined
• 4 med. tomatoes, about 1 1/4 lbs. diced
• 2 tbsp. minced fresh basil
• Salt & pepper to taste
• 1 c. dry white wine
• 1 1/4 lbs. bay scallops
• 1 pound linguini, cooked
• Fresh basil leaves for garnish

1. In 12" skillet, hot clarified butter over medium heat.
2. Add in garlic; cook 1 minute till tender but not brown.
3. Stir in shrimp, tomatoes, basil, salt and pepper; cook 2 min.
4. Add in wine and heat to boiling.
5. Add in scallops, cook and stir about 2 min or possibly till hard.
6. Spoon mix over warm linguini.
7. Garnish with basil leaves.
8. 4 servings.

butter, cloves garlic, shrimp, tomatoes, fresh basil, salt, white wine, bay scallops, fresh basil

Taken from cookeatshare.com/recipes/shrimp-scallop-provencal-52373 (may not work)